Boil the flomaria pasta in plenty of salted water, drain and place back into the pot. At the same time, in another pot, add the olive oil and brown the onions. Add the octopus for 10 minutes and deglaze with wine. Then, add tomatoes, the tomato paste, the bay leaves, the salt and pepper and 2 cups of hot water and simmer until the octopus is tender.

Serve the flomaria pasta with the octopus in a deep dish and garnish with parsley.